Beef Tenderloin with Henry Bain Sauce

In case you need a good New Year's recipe to feed a crowd this recipe is a definite. You can also make it with pork tenderloin which is just as good as the beef. The sauce in this recipe is the best part! Mom found this recipe and used it for Thanksgiving and I'm so glad that she's passed it along!

Beef Tenderloin with Henry Bain Sauce

1/4 c Butter, softened

2 t Salt

1 t Freshly ground pepper

1 4 1/2 - 5 lb Beef Tenderloin, trimmed

Henry Bain Sauce

1. Preheat oven to 500 degrees. Stir together butter, salt, and pepper; rub over tenderloin. Place tenderloin on a lightly greased wire rack in a 15x10 inch jelly-roll pan.

2. Bake at 500 degrees for 30 to 35 minutes or until a meat thermometer inserted into the thickest portion register 145 degrees (medium-rare). Cover tenderloin loosely with aluminum foil, and let stand 15 minutes before serving.

Henry Bain Sauce

1 9 oz bottle Chutney (Major Grey's)

1 14 oz bottle Ketchup

1 12 oz bottle Chili Sauce

1 10 oz bottle Steak Sauce (A1)

1 10 oz bottle Worcestershire Sauce

1 t Hot Sauce

1. Process chutney in a food processor (or blender) until smooth. Add all remaining ingredients and process until blended. Cover and chill 2 hours or up to 1 week.

Sweet and Sour Meatballs

In case you have to take something to your family's Christmas gathering and you don't yet know what you're taking this is a quick and easy recipe.  It will probably require a trip to the grocery store, but is so easy and makes so much you'll be glad you made it!

Sweet and Sour Meatballs

2 18 oz jars Apricot Preserves

1 12 oz bottle Chili Sauce

3 T White Vinegar

2 T Chili-Garlic Sauce

1 c Water

1 32 oz pkg Frozen Meatballs

1. Whisk together first five ingredients in a Dutch oven over medium-high heat.  Bring to a boil.

2. Add meatballs and return to a boil.

3. Reduce heat to medium and simmer, stirring occasionally, 30 minutes.

4. Keep warm in a slow cooker on LOW if desired.

* This recipe is from Southern Living and is an adaptation of their Sweet and Sour Sausage Bites recipe.  You can make this with 2 16 oz packages of cocktail sized smoked sausages by omitting the water in the recipe.  Also, the chili-garlic sauce can be found in the ethnic food aisle.  It was listed as "Chili Sauce with Garlic" on the bottle that I got.

Cheesecake-Stuffed Dark Chocolate Cake

This cake was a huge hit at our Christmas party! I have to tell you, it might be the best tasting dessert I've ever had! It's at least close if it isn't the best!

Cheesecake-Stuffed Dark Chocolate Cake

Unsweetened Cocoa

1 18.25 oz pkg Devil's Food Cake Mix

3 large eggs

1 1/4 c Milk

1 c Canola Oil

1 T Vanilla Extract

1 t Almond Extract

3 1.55 oz Milk Chocolate Bars, chopped

3 16 oz cans Home style Cream Cheese Frosting

2 7.75 oz boxes Frozen Cheesecake Bites, coarsely chopped

1 12 oz jar Dulce de Leche Caramel Sauce

Pirouline cookies

1. Grease 2 9" round cake pans, and dust with cocoa.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.

3. Bake at 350 degrees for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. This enables you to split the cake layers with ease.

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 c cream cheese frosting; sprinkle with 1/3 of cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting.

5. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies (Pirouline cookies).

* This recipe is from Southern Living. I tried to find the recipe online so that I could link to it but couldn't find it.

Pineapple Casserole

Sorry for the delay in posting, I've been so busy I almost forgot that it was Wednesday! This is one of my favorite side dishes and something that I take almost every time that I need to take a side somewhere. It is really good and I don't even normally like pineapple's! I thought it might be a good recipe to share with the holiday's approaching. Enjoy!

Pineapple Casserole

1 16 oz can of Pineapple Chunks

5 T Pineapple juice

4 T Flour

1/2 c Sugar

1 c Medium Cheddar Grated Cheese

Ritz Cracker Crumbs

1 stick melted Butter

Pour into a greased 8x8 baking dish. Melt 1 stick of butter and mix with Ritz Cracker crumbs. Spread on top of dish. Bake at 350 degrees for 20-25 minutes.

What's your go-to side dish? I'd love to have the recipe!

Cinnamon Roll Bake

My mom made this for us a few weeks ago before the Mississippi State game and it was great! A good twist on normal cinnamon rolls! She got this recipe from Southern Living's December issue. Enjoy!

Cinnamon Roll Bake
3 egg yolks
2 large eggs
2 cups milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (16-oz.) package frozen cinnamon rolls (she used Sister Schubert)
1/2 cup golden raisins
2 tablespoons butter, cut into 1/4-inch cubes

1. Whisk together first 7 ingredients until blended.
2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.
3. Preheat oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.

Reader Request - Desserts

I'm making these recipes for Thanksgiving with my family tonight.  If you're reading this and you're in my family, I hope this looks good!

Peppermint Pie

1 Pie Crust, softened and cooked as directed

3/4 c Semi Sweet Chocolate Morsels, divided

1 pkg (8 oz) Cream Cheese, softened

1 container (12 oz) Frozen Cool Whip, thawed, divided

1/2 c Milk

1/2 t Peppermint Extract

3-4 drops Red Food Coloring

1 pkg (3.3 oz) White Chocolate Instant Pudding and Pie Filling

6 small Candy Canes, crushed (about 1/4 c)

1. Prepare crust as directed.

2. Melt half of chocolate in microwave, stirring every 20 seconds.  Spread over the bottom and halfway up sides of crust.

3. In large bowl, whish cream cheese until smooth.  Fill icing decoratorwith 1 cup of Cool Whip; set aside for garnish (if you don't have a icing decorator you can just reserve to garnish on your own).  Add remaining Cool Whip, milk, peppermint extract, and food coloring to cream cheese; whisk until smooth.  

4.  Add pudding mix to cream cheese mixture; wisk/mix until the mixture is blended and very thick.  Immediately spoon filling into crust; spread evenly.

5. Melt remaining chocolate in mircowave until melted; drizzle over pie.  Immediately sprinkle with crushed candy canes.  Pipe rosettes of Cool Whip around edge of pie.  Refrigerate at least 30 minutes.

- Recipe from The Pampered Chef

Chocolate Velvet Cake

Cake

1/2 c Buttermilk

1 t Baking Soda

2 c All Purpose Flour

2 c Sugar

1/4 t Salt

1/2 c Margarine (1 stick)

1 c Water

4 T Cocoa

2 eggs (beaten)

1/4 t Red Food Coloring

1. Combine buttermilk and baking soda - set aside.

2. Combine flour, sugar, and salt in mixing bowl and mix well.

3. Combine margarine, water, cocoa, and red food coloring in saucepan and bring to a boil.  Pour over flour mixture, mix well and let cool.

4. Add eggs and buttermilk mixture -- stir well (can use mixer but don't beat too long)

5. Pour into two 8" cake pans

6. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out clean.

Frosting

1 stick Margarine

4 T Cocoa

1/4 c plus 2 T Milk

1 box Powdered Sugar

1. Combine margarine, milk, and cocoa in saucepan.

2. Bring to a boai.

3. Add powdered sugar.

4. Beat with a mixer until smooth.

- Recipe from Lee Lynch's grandmother

Yummy, I can't wait until dinner tonight!

Reader Requests - Drinks

I decided to honor all requests today.  Here are a few of my favorite drink recipes!  Dessert recipes, coming up next!

Hot Spiced Tea

This is my favorite cold weather drink.  It was a winter staple at our house growing up -- at least in my mind -- and just drinking it today can make me feel so much better!  The best part is that it's super easy to make and makes a lot!

2 c Tang

1/2 c Instant Tea

2 c Sugar

1 t Cinnamon

1/2 t Cloves

Mix ingredients together.

Mix 2-4 spoonfuls (depending on how you like to drink it) into a mug of hot water.  Stir.  Enjoy!

Sparkling Punch

This is the recipe that we used at Kelly's baby shower.  The picture above is from Southern Living since we didn't get a picture of the punch at the shower.  I loved it!  For me, you can't go wrong mixing things with pink lemonade!

1 12 oz can Frozen Pink Lemonade concentrate, thawed

4 c White Cranberry Juice Cocktail

1 qt Club Soda, chilled

Stir together lemonade and juice in a large pitcher.  Cover and chill at least 1 hour or up to 24 hours.  Stir in Club Soda just before serving.

Cherry Chocolate Martini's

I, obviously, couldn't make this one and try it again but this recipe is tried and true.  My Dad and I spent quite a few nights trying to recreate the recipe that we got at the country club exactly.  We were finally able to make a recipe that we both liked.  The picture above is from our wedding.  At the top of our stairs at the reception we had a table of martini's across from a table of cherry lemonade for the kids.  This is my "go-to" fun drink, when I'm not pregnant of course!

3 oz Godiva Chocolate Liqueur

2 oz Kahlua

1 oz Grenadine

2 oz Heavy Whipping Cream

Ice (enough to get it the consistency that you desire)

Pour ice into a blender (we usually start with it about half way up) and then pour the other ingredients on top of the ice.  Blend until the ice is chopped.  If you want the drink slush-ier add more ice, if you want it less slushy then add less.  

Do you have great drink recipes?? Send them my way, I'd love to try them!

Baked Ziti

I love Italian! I especially love pasta dishes.  This recipe is originally from my aunt but it was tweaked by my mom and I have to say, it's a great recipe!  Very easy and tastes fantastic!

Baked Ziti

Serves 6-8

1 lb Ground Beef

1 16 oz container Cottage Cheese

1 c Parmesean Cheese

1 jar (30 oz) Old Style Ragu

2 c Grated Mozzarella

1 16 oz Box Ziti Noodles

1. Brown ground beef in skillet.  Drain grease.

2. Cook and drain noodles.

3. Grease 9x13 dish.

4. Mix noodles, sauce, and 3/4 of cheese.

5. Pour mixture into dish. 

6. Sprinkle cheese on top.

7. Cook at 350 degress until bubbly (approximately 30 minutes)

Let me know how you like it!  For next week's Thanksgiving edition of Recipe Wednesday I'd like to do a dish that you're interested in.  Would you prefer a dessert?  Chicken? Beef? Pasta?  Let me know what kind of recipe you want to see and I'll find one and make it to ensure that it's a great recipe!  Just leave me a comment with the type of recipe you'd like to see and whatever gets the most votes is what I'll go with.

Arrabbiata Sauce with Chicken and Mushrooms

This yummy pasta dish from Family Circle is pretty easy. With chicken and pasta you don't need much else to make a full dinner! But beware, depending on how much red pepper you use this dish can get spicy in a hurry!

Arrabbiata Sauce with Chicken and Mushrooms

Makes 6 Servings

3 T Olive Oil

4 c (10 oz) Sliced Mushrooms

1 1/2 lb boneless, skinless Chicken Breast, cut into 1 inch pieces

1/2 t Salt

3 cloves Garlic, chopped

3 cans (8 oz each) Tomato Sauce

3/4 t Red Pepper Flakes

1/4 t Salt

1 lb Large Shell Pasta

1/2 c Shredded Ricotta Salata or Mozzarella Cheese (we used Mozzarella)

1. Bring a large pot of lightly salted water to boil over high heat.

2. Heat 2 T of the olive oil in a large skillet over M/H heat. Add the mushrooms and cook, stirring occasionally for 5 minutes. Push the mushrooms to one side of the skillet and add the chicken adn cook for about 7 minutes or until cooked through, turning halfway through cooking. Season the chicken and mushrooms with 1/4 t of the salt. Remove chicken and mushrooms to a plate and reserve.

3. Add the remaining 1 T olive oil and cook garlic for 1 minute. Stir in the tomato sauce, red pepper flakes, and remaining salt. Cook for 2 minutes. Return chicken and mushrooms to skillet and heat through.

4. While sauce is cooking, prepare pasta following package directions. Drain pasta thoroughly.

5. Add pasta to skillet and toss. Serve immediately with shredded cheese.

Let me know how it turns out if you try it!

Chicken Scarpiella

This is a fantastic recipe that I think is my new favorite! Jason really loved it also (and I don't think that he was just excited that this recipe doesn't have mushrooms!). While it takes a little while to make and does involve a little bit of prep it's well worth every ounce of effort! And by the way, does anyone know how to say the second part of the recipe name? If so, please post a comment to enlighten me because I say it differently every time I say it and I'm pretty sure every time I'm wrong!

Chicken Scarpiella

Makes 4 Servings

4 fully cooked Italian or Sun Dried Tomato Chicken Sausage, cut into 1 inch pieces (about 12 oz)

1 large sweet onion, peeled, halved, and cut into 1/2 inch rings

2 green Bell Peppers, about 1 pound, cored, seeded, and cut into 1 inch pieces

1 pound small red-skinned potatoes, cut into 3/4 inch pieces

4 hot cherry peppers, trimmed, seeds removed, and thinly sliced

3 cloves garlic, peeled and smashed

1 T olive oil

3/4 t Dried Italian Seasoning

1/2 t Salt

1/4 plus 1/8 t Black Pepper

1 package Chicken Breasts

1/2 c Chicken Broth

1. Heat oven to 400 degrees. In a large roasting pan, combine sausage, onion, green peppers, potatoes, cherry peppers, and garlic. Add olive oil and toss together. Season with 1/2 t of Italian Seasoning, 1/4 t of Salt, and 1/4 t of pepper. Place on lower rack of oven. Bake at 400 degrees for 10 minutes.

2. Meanwhile, spray a baking dish with nonstick cooking spray. Place chicken in dish and season with remaining 1/4 t Italin Seasoning, 1/4 t Salt, and 1/8 t Pepper. Pour broth into bottom of dish. Once sausage mixture has baked for 10 minuts, add chicken to oven on top rack. Bake both dishes at 400 degrees for 30 minutes or until the internal temperature of chicken reads 160 degres and potatoes are fork tender. Stir vegetables twice during baking.

3. Add chicken to vegetables; cook an additional 5-10 minutes or until internal temperature of chicken registers 170 degress.

Helpful hints:

- I left out the onion because Jason's not a big fan and we didn't miss it

- I left out the hot cherry peppers for me (and because I didn't have time to find them at the grocery store!) and we didn't miss them

- Instead of garlic cloves I just sprinkled minced garlic over the veggies. I know that real garlic would probably make it taste better, but it was pretty good anyway!

- I definitely didn't measure out my spices but instead just used my judgment to approximate the measurements.

- I only left the chicken cooking for 20 minutes separate from the veggies and then cooked the chicken with veggies another 8 minutes instead of 30 minutes plus another 5-10. This will depend on the temperature of your oven and how big your chicken pieces and potatoes are, but you'll need to watch everything at the end because it can be ready quicker than the recipe says!

If you make this, please let me know how it turns out! I want to know if everyone loves this as much as we do!

Apple Spinach Salad

I mentioned yesterday that I took the Greek Spaghetti to the two couple's in our Sunday School class who recently had babies.  I also took them another of Carrie's recipes, Apple Spinach Salad.  And I've received a request for that recipe also.  So here's a Recipe Wendesday on Thursday!  :)

Apple Spinach Salad

1 Package Fresh Spinach (or other lettuce)

2 Granny Smith Apples

1/2 c Cashews

1/4 c Golden Raisins

Dressing:

1/4 c Sugar

1/4 c Apple Cider Vinegar

1/4 c Vegetable Oil

1/4 t Garlic Salt

1/4 t Celery Salt

Mix first four ingredients together.  Pour dressing over.

Greek Spaghetti

My aunt Carrie gave me this recipe along with quite a few others when we got married.  This is a really great meal to take to others because this one recipe makes a ton of food!  And you can control the amount of flavor based on how much seasoning you put into the pasta.  It's a really good dish that includes lots of good for you items like tomatoes and bell peppers.  And even the pickiest eaters seem to like it!

Greek Spaghetti

Serves 12 - 16

2 lbs Boneless, skinless Chicken Breasts

16 oz Spaghetti noodles

2 bell peppers, diced

1 c chopped Onion

2 (15 oz) cans diced tomatoes, undrained

1 (4 oz) can sliced Mushrooms, undrained

1 (8 oz) sliced Water Chestnuts

1 c reserved Chicken Broth

2 T Greek Seasoning (or less if you want to keep the flavor mild)

1 c Grated Mozzarella

1 c Grated Colby Cheese

- Rinse chicken and place in 5 qt Dutch oven.  Cover with water and bring to a boil.  Reduce heat, cover, and simmer 1 hour.

- Remove chicken from broth; remove 1 c broth for use in casserole; reserve remaining broth.

- Chop or tear chicken into bite size pieces.  

- Bring remaining broth to a boil and add spaghetti noodles.  Cook until tender (add water if needed).  Pour cooked noodles into colander.

- Place bell pepper, onion, and tomatoes in skillet and saute until tender.

- In a large (very large!) bowl combine chicken, noodles, pepper, onions, tomatoes, mushrooms, water chestnuts, 1 c broth, and Greek seasoning.  Toss until thoroughly blended.

- Place in two 9x13 baking dishes.  Sprinkle with cheeses.

Bake in 350 degree oven for 20 minutes or until heated through.

Note: I put this into 3 square dishes this week when I took dinner to others in our Sunday School class that had just had babies.  It filled those dishes to the brim!

Let me know how it turns out if you make it!

Strawberry Pretzel Salad

I've been told before that some people have never heard of Strawberry Pretzel Salad. I, for one, think that that is in outright shame! Strawberry Pretzel Salad is fantastic and can be considered by some (like me!) to be a fruit and a healthy dessert due to the strawberries in the jello! So next time you want to whip up a great dessert that's great to take to family gatherings or potlucks try this, you won't regret it!

Strawberry Pretzel Salad

1/4 c Light Brown Sugar
2 1/2 c Crushed Pretzels
3/4 c Melted Margarine

Mix and spread in a lightly buttered 9x13 dish. Bake at 350 for 10 minutes and cool in refrigerator.

1 6 oz package Strawberry Gelatin
2 c Boiling water
2 10 oz package Frozen Strawberries

Dissolve jello in hot water. Add berries. Chill until partially set.

8 oz Cream Cheese, softened
1 c Sugar
1 8z container of Cool Whip, thawed

Combine sugar and cream cheese. Fold in cool whip. Spread mixture over cooled pretzel layer, sealing edges well.

Pour jello layer over cream cheese layer. Chill until set.

Let me know how it turns out!

Chicken and Rice

This is a great recipe and pretty easy!  You make everything in the skillet so you only get one cooking dish dirty.  The bacon really adds a lot of flavor to the dish!  

Chicken and Rice

Makes 4 Servings

1 1/2 lb skinless, boneless Chicken Breasts

2 8.8 oz pouches ready to serve long-grain rice

4 bacon slices, diced

1/2 c chopped Onion

1/2 c frozen Green Peas, thawed

1 4 oz can sliced mushrooms, drained

3/4 t Salt

1/4 t Pepper

1. Cut chicken into 1/4 inch slices and set aside.

2. Heat rice according to package directions; set aside.

3. Saute bacon in a large skillet over M/H heat 8 minutes or until crisp; remove bacon with slotted spoon, reserving 1 T drippings in skillet.

4. Saute onion in hot drippings in skillet 3 minutes or until tender.  Stir in chicken and saute 8 minutes or until chicken is done.  Stir in rice, bacon, peas and next three ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated.

You can substite 4 oz snow peas for green peas if you're like my Dad and don't like green peas. :)  Microwave snow peas and 1/4 c Water in a bowl 2 minutes before adding to chicken mixture.  Proceed with recipe as directed.

Also, there are just the perfect amount of mushrooms in this recipe for me.  But for Jason (and those like  him who don't appreciate mushrooms quite as much) I will only use 1/2 jar of mushrooms next time.

If you make it let me know how it turns out!

Chicken Cobbler Casserole

Contrary to what you may be thinking this recipe doesn't have any type of fruit in it and it really isn't like a Chicken Pot Pie at all! :)  It is very good and filling.  The top crust portion is what makes it spectacular!

Chicken Cobbler Casserole

Makes 4 servings

6 T melted butter, divided

4 c Cubed Sourdough rolls or bread

1/3 c Grated Parmesan Cheese

2 T chopped Fresh Parsley

2 M sweet onions, sliced

1 8z package sliced fresh mushrooms

1 c White Wine

1 10 3/4 oz can Cream of Mushroom soup

1/2 c Drained and Chopped Jarred Roasted Red Bell Peppers

2 1/2 c Shredded Cooked chicken

1. Toss 4 T melted butter with next three ingredients; set aside.

2. Saute onions in remaining 2 T butter in a large skillet over M/H heat 15 minutes or until golden brown.  Add mushrooms and saute 5 minutes.

3. Stir in wine and next three ingredients; cook, stirring constantly, 5 minutes or until bubbly.  Spoon mixture into a lightly greased 9 inch square or 11x7 inch baking dish; top evenly with bread mixture.

4. Bake at 400 for 15 minutes or until casserole is golden brown.

This has a lot of mushrooms in it so if you're not a big mushroom fan you might want to use 1/2 the called for amount of mushrooms.

Let me know how it turns out!

Poppyseed Chicken

Due to Jenni's request for the Poppyseed Chicken recipe and my love for this recipe it's this week's recipe!  I got the recipe from a friend from Sunday School, Kristina.  

This recipe is great and makes a ton.  The past few times that I've made it I've split the recipe into two 8x8 pans so I can either freeze the second portion or take it to friends, like Jenni and Travis!

Poppyseed Chicken

1 bag Small Egg Noodles

4 Chicken Breasts

2 cans Cream of Chicken soup

Butter

Poppyseed

8 oz Sour Cream

Ritz Crackers

1. Boil chicken (add salt if desired), then cut into bite size pieces.

2. Boil noodles

3. Mix sour cream, soup, and poppyseed (a generous portion)

4. In a separate bowl mix chicken and noodles ot equal amounts

5. Toss and evenly wet chicken/noodles mixture with soup mixture.

6. Put combined mixture in a baking dish and sprinkle with more poppyseed.

7. Crumble 1 roll Ritz Crackers and combine with melted butter; sprinkle crackers on top of dish.

8. Bake at 350 for approximately 30 minutes or until hot.

Note: Don't use the whole bag of noodles (probably only 3/4 of the bag depending on it's size).  Use less noodles to start with and then add more as you add the sauce mixture.  The more noodles the drier the consistency.  Use a lot of poppyseed, or use less, whatever you like!

Let me know if you make it!

Taco Soup

Since today is October 1st I thought I'd let you know on my must-have comfort food of the fall and winter.  Taco Soup.  This is a great recipe that is huge so you can freeze half and save it for later.

Taco Soup

1 lb Lean Ground Beef

1 small Onion, chopped

1 16 oz can each Pinto Beans, Red Kidney Beans, Lima Beans, rinsed and drained

1 envelope Taco Seasnoning Mix

1 1/2 c Water

1 envelope Ranch Salad Dressing Mix

1 t each Salt and Pepper

2 cans Rotel

Shredded Cheddar Cheese

Tortilla Chips

Brown ground beef in a large skillet; drain.  Combine beef, onions, rotel, all beans, taco seasoning mi, water, salad dressing mix, salt and pepper in a large slow cooker; mix well.  Cook on low for 8 to 10 hours.  Top with cheese and tortilla chips.

Let me know if you make it!

Shrimp with Tomatoes over Pasta

So I'm back from the massive bug that attacked me last week.  Sorry for missing last week's recipe, apparently I do have some readers who wait anxiously for the weekly recipe although I think Carrie might be the only one! I had a little trouble deciding what to post today since my two staple recipes (the BBQ Pork Chops and the Parmesan Chicken) were posted weeks ago.  Jason and I decided last night that we'd just have to start cooking more recipes often in order to keep up with the pressure that is Recipe Wednesday!  But that just means that he has to try a lot of new things so that works for me.  :)

In the end I chose a recipe that I don't cook as often as I'd like because I forget about it but we love it every time I make it.  

Shrimp with Tomatoes over Pasta

12 oz Fresh or Frozen Shrimp

3 T Olive Oil

2 cloves Garlic, minced

1/4 t Dried Oregano, crushed

1/4 t Dried Basil, crushed

1 c. Cherry Tomatoes

2 t Lemon Juice

2 T Grated Parmesan Cheese

1 T snipped parsley

Pasta

1. Cook pasta

2. Thaw shrimp (if frozen).  Pat dry with paper towels.  In a 10" skillet heat olive oil over medium/high heat.

3. Add shrimp, garlic, oregano, and basil.  Cook about 3 minutes or until shrimp turn opaque, stirring frequently.

4. Add tomatoes and lemon juice.  Cook and stir about 30 seconds or until heated through.  Sprinkle with cheese and parsley.

5. Serve shrimp and tomatoes over pasta.

Let me know how it turns out!  Also, let me know if there is a type of recipe you're wanting more of (desserts, sides, breads, fish, etc)!

Black Bean Chimichangas

This is a fairly new recipe for us. I tried it for the first time a few weeks ago and we've had it twice since then. It's really easy to make (I put it all together during lunch one day) and doesn't take long to cook. You can make the chimichanga's and prepare all the Mexican side dishes like rice and beans if you want, you can just eat it with chips and salsa, or you can serve them with other sides. 

Black Bean Chimichangas

1 8.8 oz pouch ready to serve Mexican rice and pasta (or the closest you can find to this)
1 15 oz can Black Beans, rinsed and drained
1 c chunky medium Salsa
1 c shredded Mexican four cheese blend
2 c shredded Deli-Roasted Chicken (all I could find was the shredded chicken already seasoned for taco's and it was very good so any type of shredded chicken is fine)
10 8" soft Tortilla's
1/4 c Butter, melted

Toppings: Shredded lettuce, diced tomatoes, sour cream, guacamole, olives

1. Heat rice according to package
2. Stir together rice, beans, salsa, cheese, and chicken. Spread 1/2 c rice mixture just below the center of each tortilla. Fold bottom third up and over filling, just until covered. Fold left and right sides over and roll up tortilla. Place seam side down on a lightly greased cookie sheet. Brush tops with butter.
3. Bake at 400 degrees for 15 - 18 minutes or until golden brown.

These do freeze very well if you just roll them up and place them in double freezer bags. Let them thaw for a day or so in the refrigerator and then cook at 400 for the same amount of time.

Let me know if you enjoy the chimichanga's!

Tailgating Dips

If your house is anything like mine you've been hearing for the last 100 or so days how long it is until kickoff. I think everyone in the South is going crazy now that we're down to a few measly days! We could probably even rationalize counting the time in hours instead of days now! So in honor of the kickoff of our beloved football season I've gathered our two favorite dips. Jason doesn't really prefer the artichoke dip, but they're both really good! Happy Tailgating!

Bean Dip

Makes 1 large casserole or two small square dishes

Put ingredients into the pan in this order:
2 cans Refried Beans
16 ox Sour Cream mixed with 1 envelope Taco Seasoning
1 1/2 - 2 jars Salsa
Cheddar Cheese

Refrigerate until serving. Serve with Frito's or your favorite chip.

Artichoke Dip

1 14 oz can Artichoke Hearts, drained and finely chopped
1 8z container Sour Cream
1/2 c Chunky Blue Cheese Salad Dressing
1/4 c Snipped Chives

Stir together. Cover and chill for 1 hour. Serve with pretzels.

Does anyone else have any must-have tailgating food?!? Pass it along if you do!

Parmesan Chicken

Now this recipe is one of my favorites and one of my staples! It's been a few weeks since I've made it and I'm sure Jason will be requesting it again pretty soon. He loves it. I love it. It's a great recipe! The only thing is that you get a little messy. If you don't like handling raw chicken this isn't the recipe for you. But if you don't mind getting messy in the name of good food then this could become one of your favorite meals!

Parmesan Chicken
Preheat the oven to 450
Serves 4 - 6

1 clove garlic, minced (you can substitute garlic from the spice aisle if you want)
1 c dried bread crumbs
2 T chopped parsley
1/4 t garlic salt
1/8 t ground black pepper
1 stick butter, melted
1/3 c grated Parmesan cheese
1/4 t salt
Large pinch Italian Seasoning
2 lbs boneless, skinless chicken breasts (or tenderloins)

1. Preheat oven to 450
2. Cut chicken into pieces no larger than 2"x2"
3. Combine garlic and melted butter in one bowl
4. In another bowl, mix bread crumbs, Parmesan cheese, parsley, salt, garlic salt, Italian seasoning, and pepper.
5. Dip chicken into garlic mixture and then coat in crumb mixture.
6. Place coated chicken pieces into a 9x13 baking dish. Try to leave room between pieces. Drizzle with remaining garlic butter.
7. Bake uncovered for 15 min or until chicken is cooked through.

Some helpful hints for this recipe:
- I rarely have space between my chicken pieces because I want to use every last piece and it still cooks fine
- I usually pour the remaining crumbs over the top of the drizzled garlic butter just to get every last yummy piece used
- I use these breading trays from Williams-Sonoma that I received as a wedding gift to bread the chicken. It makes it really easy to not make a mess on my counter because they're interlocking. But you can use anything you have.
- Once you make the recipe a few times you get used to how much of everything goes into the breading recipe and you can just start estimating. The breading doesn't have to match the recipe perfectly, it's great however you make it!

Let me know if you like it once you make it!

Hot Bacon and Swiss Dip

Due to Jenni's request here is the recipe for the Bacon and Swiss dip. This dip is REALLY great and is pretty easy! It makes a lot of dip so be prepared. The recipe makes 2 cups but I usually multiply it to get enough for a chafing dish container. If you want the dip more bacon-y you can cook extra bacon and add it in to the actual dip.

This recipe is special to us because we had this at our wedding reception. We had the dip first at a friend of the family's wedding the June before our wedding in July and decided that we really wanted it at our wedding! Thanks Carrie Sanders Hart and her family for graciously allowing us to borrow the recipe! I think this recipe has been in their family for years.

Hot Bacon and Swiss Dip
1 8 oz package cream cheese
1/2 c Miracle Whip
4 oz Swiss cheese, shredded
2 T green onions, chopped
8 slices bacon, crisply cooked and crumbled
1/2 c Ritz crackers, buttered and crumbled

Mix cream cheese, Miracle whip, cheese and onions. Bake (approx 30 min at 350 or until slightly bubbly) then top with bacon and crackers.

Makes two cups. Serve with your favorite cracker or toast points.

Let me know how it turns out!

BBQ Pork Chops

I've seen some blogs that post recipes once a week and I decided to start this also. That way, if you have a great recipe you can post it in the comments or send it to me and we can all share! I'm always on the lookout for new recipes. Kelly, this is your cue to start posting some of your fantastic recipes that we always forget to share! :)

So in honor of the first ever Recipe Wednesday I'm posting one of my favorite recipes. It's from Paula Deen's Lady and Sons cookbook and is super easy!

BBQ Pork Chops
6 pork chops
1 T vegetable oil
14 1/2 oz can of crushed tomatoes (or any kind of cut tomatoes)
2 T mustard
1/2 c Ketchup
1/4 c Dark Brown Sugar
2 T Worcestershire sauce
1/2 t salt

Preheat oven to 350
Brown pork chops in oil and then drain them
Place pork chops in 9x13 dish
Combine remaining ingredients in a separate bowl and spoon over pork chops
Bake for 43 minutes

Jason and I usually eat this with a salad and boiled potatoes smushed up with butter, salt, and pepper. It's a great meal because there's always sauce left over and the sauce is TO DIE FOR so you can use it for your potatoes also!

Let me know how yours turns out!